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“In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. ‘We like them so much, they’re a regular at Saturday morning breakfast,’ she says.”

INGREDIENTS:

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

2/3 cup milk

1/3 cup vegetable oil

1/2 teaspoon coconut extract

1/4 cup flaked coconut

TOPPING:

1/4 cup sugar

1/4 cup flaked coconut

1 tablespoon butter or margarine,

softened

1/2 teaspoon ground cinnamon

DIRECTIONS:

1.

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.

2.

Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack

2 eggs

1/3 cup sugar

1/4 cup melted butter

1/4 cup Maraschino Cherry juice

1 cup crushed pineapple with juice

1/2 cup coarsely chopped maraschino cherries

1 teaspoon vanilla extract

2 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

In a large bowl add and combine well: eggs, sugar, butter, cherry juice, pineapple, and vanilla. In a small bowl sift together flour, baking powder, baking soda and salt. Combine wet and dry ingredients until mixed. Fold in chopped cherries. Spoon into muffin tins, either lined with paper cups or sprayed with pan spray. Bake in a pre-heated oven at 375 degrees for about 20 minutes. Test for doneness with toothpick.

Preheat oven to 350 degrees. Combine all ingredients in mixing bowl and stir thoroughly with spoon until mixed together all ingredients. Bake in paper lined or greased muffin tins for 20 to 25 minutes. Yields: 12 muffins.